Mayonnaise product and process for producing same



April 3, 1928. 1,664,775 A. K. EPSTEIN ET AL v MAYONNAISE PRODUCT AND PROCESS FOR PRODUCING SAME Filed April 28. 1926 F V L fzverzfonj fllari K5052 6272 fYdTZ/Zh C F3720 P m Ap -3,1928; 1,664,775

UNITED STATES PATENT; OFF-ICE.

I ALBERT K. EPSTEIN, OF CHICAGO, AND MARVIR' C. REYNOLDS, OF OAK PARK, ILLINOIS.

MAYONN AISE PRODUCT AND PROCESS FOR PRODUCING SAME. Application filed April 28, 1926. Serial No. 105,064.

Our invention relates to food products the material may be placed therein and reand a process for producing the same, and moved therefrom. A well known form of has to do more particularly with the producstirring dev ce 6 1s positioned 1ns1de the tion of a mayonnaise product or dressing, an contalner, being driven from a motor located v5 object being to provide an improved dressat the top of the apparatus. suitableconing ofthis character and a process for protalners from which the 011 and other ingreducing the same. dients are fed are preferably placed above Heretofore in the making of mayonnaise the container B, and to this end I show a products, liquid vegetable oils such as cotton tank 8 for. receiving the oil and a tank .10 1o seed oil, corn oil or olive oil were emulsified for recelving the aqueous ingredients such and dispersed in water by means of an emulas water and vinegar, and which may also sifying agent such as an egg material, or contain the cond1m ents such as salt and sometimes an additional emulsifying agent otherspices in solution or suspension. The -was added such as gum karaya, or dextrincontainers and 10 are connected with the 15 likegums. Flavoring ingredients were also m m c ntamer B by suitable pipe connecdd d h as i lemon j ic u tard tlons whlch are controlled by stop valves 7 and other spices. In the making of the and 9- v prior product the emulsifying agents were I 'As prev ously stated, we introduce .an usually placed in a bowl and the other ingreinert gas into the ingredients during the 20 dients such as the vinegar, water, spices and stlrrlng thereof and preferably employ caroils added gradually while stirring or agibon dioxlde contained 1n a tank v4; connected tating the mass so as to subdivide the oil with the apparatus through a controlling into fine particles to produce a product or valye 3. This tank 1 13 connected with the emulsion of a smooth consistency. mam container through a valve 12 so as to 25 We have discovered a new process for feed the gas ther to and said tank is also making such a food product and a, new prodconnected Wltli the llqllld tanks 8 and, 10 So not produced thereby, wherein we disperse h hey are under pressure of the gas and a chemically inert gas into the ingredients, er y positively teed flulds thereln 1nto thereby rodu ing a n w ki d of y the contalner B which is under pressure of 30 naise dressing with distinctive properties h g from ank 4. The tanks g5 and 10 are and advantages. Generally stated, we preferably placed sufliciently high enough simultaneously disperse a chemically inert above he ontalner B so as to secure enough gas and aqueous liquids and oil into the head to positlvely feed the material, which emulsifying agent uch a the gg at rial. 1s preferably assisted by the pressurefrom 35 That is, we preferably introduce the gas he gas tank 4- v and liquid flowing oils and otheringredients In carrying out our invention we prefersimultaneously into the vessel containing th ably place the necessary amount of emulsiegg material and stir the same, the gas formfying agent such as egg material in the boting an emulsion with the egg material and at tom of the receptacle or bowl B and then 40 the same time the oil forming an emulsion tightly close the latter. In the tanks 8 and with the egg material. 10 we place the fluids which are to be fed For a better understanding of a method to the oontainerB, preferably separating the of carrying out our invention we have oil and aqueous liquids, the tank A reshown an apparatus in the accompanying ceiving the oil and the tank 10 the other 45 drawing adapted for mixing the ingredients materi s We no op n e stop c cks 13 to form the mayonnaise dressing. and 12 to introduce a gas which is chemi- Refcrring more. in detail to the apparatus cally inert towards oils and fats, such as carillustrated we have shown 'a stirring mabon dioxide or nitrogen, preferably the chine conslsting of the usual base A having former. This gas is introduced into the 60 a rearwardly extending arm carrying the container B under a slight pressure, the 1 5 vessel B which includes the lower portion excess of gas escaping through a vent 5' to or receptacle 1 and a cover portion 2 susindicate when the container B has been filled ended from the rear arm ofthe base A, so with the gas. We now start the agitator 6 that the kettle or receptacle part 1 may beand while the gas is still passing into the 55 lowered to its dotted line position so that chamber B under slight pressure we introduce the other liquid flowing ingredients by opening the stop cocks 7 and 9 to regulate the flow or feed.

Thus the gas, oil and aqueous liquids are entering thereceptacle B at the same time and while the agitation is taking place, dispersing the oils and gas into the other liquids preferably at normal or ordinary room temperature. Sr in other words, We preferably introduce the ingredients at a temperature sufficiently high so as to keep the oils and aqueous liquids in a flowing condition during emulsification.

During the operation the action is such that with the simultaneous introduction of the'liquid flowing oils and gas into the egg material, the gas forms an emulsiOn with the egg material and at the same time the oil forms an emulsion with the egg material. The gas becomes dispersed in the egg material and forms a foam-like mass, the particles of gas being surrounded with the envelope of egg material, forming a bubble. The oil becomes subdivided into the egg material and the two emulsions are thus made simultaneously. Thus the gas emulsion and oil emulsion are both stabilized by product and are intermingled into one homogeneous mass.-

After the desired amount of oil and other desired in edients are added to the egg material, w ich is preferably the yolk of the egg, and the emulsification has been completed, the various stop cocks are operated totstop the feed of gas and other ingredien 5. .so-that the product from and packed.

at we claim as new and desire cure by United States Letters Patent is 1. The process for making a food product consisting of dispersing a chemically inert gas in an emulsion including edible oils in egg material at normal temperature, the amount of gas dispersed being greater than the amount soluble in the product.

may be removed thereto sehe process for making mayonnaise 1 dressing consistin of dispersing carbon dioxide in an emu sion including edible oils and egg material at a temperature suflicient to maintain the oil in a flowing condition,

the egg The container bowl 1 is then lowered the amount of carbon dioxide dispersed being greater than the amount soluble in the product.

3. The process for making a mayonnaise product comprising emulsifying egg material, edible oils, aqueous condiments and an inert gas, by placing the egg material in a substantially closed container and feeding the oils, aqueous condiments and gas thereto while stirring the same in the container at a temperature sufliciently high to maintain the oil in flowing condition.

4. A food product in the form of a fatty edible emulsion including liquid edible oil fluid at ordinary room temperature, condiments, and carbon dioxide, emulsified in an aqueous Substance including egg material as an emulsifying agent, in which a larger amount of carbon dioxide is present than that soluble in the product, the resultant product being of a jelly-like consistency at ordinary room temperature.

5. A food product in'the form of a fatty edible emulsion including liquid edible oil fiuid at ordinary room temperature, condiments, and inert gas, emulsified in an aqueous substance including egg material as an emulsifying agent, in which a larger amount of carbon dioxide is present than that soluble in the product, the resultant product being of a jelly-like consistency at ordinary room temperature. g

6. A process for making a food product comprising emulsifying simultaneously a chemically inert gas, egg material, an edible oil, an aqueous liquid at a temperature sufficient to maintain the oil in flowing condition during'the emulsification.

7. The process for makin a mayonnaise product comprising emulsifying egg material, edible oils, aqueous liquid and an inert gas by placing the egg material with sufficient moisture in a substantially closed container and feeding the oils, aqueous liquid and gas thereto while stirring the same in the container to a state .of emulsification.

In witness whereof, We hereunto subscribe our names this 30th day of March, 1926. 

